Can the condiments make the burger?
We’ve gone down some crazy roads with burgers, and to some degree it feels like we’re reinventing the meat wheel. But it’s worth a debate. Can an outstanding set of toppings improve a substandard burger? Likewise, can poor toppings or sauces ruin an otherwise perfectly acceptable burger?
The argument for toppings is always going to be centered around quantity (well, quantity and bacon). You can have every kind of cheese or cheese-like substance combined with everything from caramelized onions to horseradish sauce.
The counterargument is that just because we can smother our burgers, should we? Also, even the best cheese can’t hide the taste of gristle. And for those purists, the addition of green chiles or a remoulade is heresy.